Dry Rosé

The Dry Rosé from Cattier goes its own way on sugar: with a dosage of 25 g/l it is noticeably rounder than a classic rosé, and feels supple and juicy on the palate. The base is 50% Pinot Meunier, 30% Pinot Noir, 14% of it as red wine, and 20% Chardonnay. 40% reserve wine gives the cuvée more complexity. It ages for two years in the cellar.

The bouquet recalls clementine, orange and raspberry, and these fruits carry on into the generous palate. That makes the champagne a fitting partner for desserts with red fruit, such as berry tartlets or raspberry sorbet. Serve it well chilled, at around 8 to 10 °C, in a white wine glass. The house recommends drinking it within two years so the fruit stays lively.